Eggplant Two Ways: Breaded Fries & Roasted Bruschetta

Prepare the Eggplants

Wash the eggplants thoroughly. Cut them into thick fry-sized sticks (about 1 cm wide). Lightly sprinkle with salt and let them rest in a colander for 15 minutes to release excess water. This helps prevent them from becoming spongy during cooking.

Prepare the Breading

While the eggplants are draining, crack the eggs into a bowl and beat them with a fork along with a pinch of salt. In a shallow dish, mix the breadcrumbs with smoked paprika (or Herbes de Provence, depending on your taste).

Bread the Sticks

Pat the eggplant sticks dry with a clean kitchen towel. Dip each one into the beaten egg, then coat thoroughly with the breadcrumb mixture. Press gently to help the breading stick well.

Cooking

Heat the olive oil in a skillet over medium-high heat. Fry the breaded eggplant sticks for a few minutes on each side until golden brown and crispy. Drain on paper towels to remove any excess oil.

Serving

Serve hot as an appetizer with a yogurt-mint sauce or in a mixed salad. Also perfect with homemade tomato sauce.

Prepare the Eggplant Slices

Wash the eggplants and cut them into thick slices (about 1 cm). Try to keep the slices even for uniform cooking. Arrange them on a baking sheet lined with parchment paper.

Season and Bake

Brush the eggplant slices with a drizzle of olive oil using a pastry brush. Generously season with pepper and sprinkle with Herbes de Provence. Crumble the feta over the slices. Drizzle each slice with a little honey. The sweet-salty balance is key here, so feel free to adjust to your taste.

Bake at 200°C (fan-forced) for 20 minutes, until the eggplant slices are tender and lightly golden.

Serve

Serve as a starter with a side salad, as shared antipasti, or even tucked into a sandwich or wrap for a quick and tasty lunch.